BAGELS 4

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1/3 c Warm water
1 t Salt
4 c All-purpose or bread flour
-(I prefer the high gluten)
2 tb Sugar
1 c Milk
1 Egg
-beaten with a little water,
– (for glaze)
Coarse salt, (optional),
Poppy or sesame seeds (opt.)

1. Sprinkle the yeast over the warm water, stir, and
let dissolve. 2. Put the salt, flour, and 4 tsp of the
sugar in food processor bowl with dough blade. Pulse
several times to mix well and aerate. 3. Combine yeast
mixture and milk in a measuring cup. With processor
motor running, piur through feed tube. Knead until
mixture balls together and is no longer sticky, about
60 seconds. Lightly flour alarge plastic bag, place
the dough in it, squeeze out the air, and close the
end of the bag with a twist tie. Let the dough rise
until doubled, about 45 minutes. Punch it down. (At
this point the dough can be refrigerated for up to 4
days. Bring it to room temperature before proceeding.)
4. Let the dough rest for ten minutes. Pull of pieces
of dough to form 12 two inch balls. Poke a finger
through the ball, making a hole the size of a golf
ball. With fingers, shape the bagel evenly. Put the
bagels on a cookie sheet, cover with oiled plastic
wrap, and let them rise until puffy, about 30 minutes.
Preheat oven to 400 degrees F.
5. Bring 4 qts. water to boil in a wide pot. Add the
remaining two teaspoons sugar. Poach the bagels, 3 or
4 at a time, for 30 seconds. Turn them and poach for
30 seconds more. Remove with slotted spoon, let drip
briefly on towel and the place 1 inch apart on baking
sheets. Brush each bagel with a little of the egg
glaze. (At this point sprinkle on any of the optional
salt or seeds.) Bake until golden brown, about 15
minutes. Cool on racks.

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Title: Minted Orange Salade
Categories: Salads
Yield: 4 servings

5 lg Oranges
-(We prefer the blood red
-oranges, which give a
-gorgeous ruby red color
-to the salad)
1 lg Red or yellow pepper cut
-into small cubes (if you
-use the red oranges, use
-the yellow pepper, if you
-use the yellow oranges, use
-the red peppers)
1 tb Snipped fresh mint
1/4 t Salt or fresh squeezed lemon
Leaf lettuce or mix with
-another lettuce to add
-color and texture
1 cn Mandarin oranges

From Dewanne and Doug Hopson-Meriwether.

Mix olive oil and a little juice from the canned mandarins and pour
over finished salads and serve.

MMMMM

Title: Gingered Carrot and Spinach Supreme (Shaahi Palak)
Categories: Vegetables, Diabetic, Vegetarian, Side dishes
Yield: 6 servings

1/2 c Sliced scallions 1/2 c Vegetable stock
2 Garlic cloves; minced 1 ts Grated fresh gingerroot
1/2 ts Turmeric 1/2 ts Coriander powder
2 tb Olive oil 1/2 c Grated fresh coconut
3 c Coarsely grated carrots 1 1/4 c Frozen spinach
1 Celery rib; grated — thawed and drained

Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.

Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg
chol, 78 mg calcium

HINT: Substitute packaged shredded coconut for fresh

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias

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ROMULAN LUCERNAE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TANGERINE LAMPS—–
1 Tangerines***
Olive oil
Glass votive cups

*** One tangerine per person and a couple extra for practice.
Cut through the rind of the tangerine around the middle, perhaps a little
closer to the stem end than to the bottom. Gently loosen the skin from the
sections, and carefully remove the top (the half including the stem end).
Gently remove the sections from the bottom half, being sure to leave some
of the pithy center part attached to the bottom half of the shell. Press
the pithy strands together to form a sort of wick about 1/4 to 1/2″ long.
Put about a spoonful of oil in the bottom half and swirl it around to coat
the inside of the shell. With the whole inside of the shell oil-coated,
the lamp will look better and last longer. Add or remove oil to leave a
slight puddle in the bottom of the shell about 1/16″ deep. Then light the
wick. This will probably take several tries, before it will stay lit.
Next, take the top half, and cut a 1″ hole in the center so that the flame
can get air when you set the top back on the bottom half. Oil the inside
of the top half of the lamp, and then wipe it dry so that more light will
be able to shine through. Place the lamp on top of the votive cup and it
is ready.

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Title: CREAMED EGGS WITH SCALLIONS
Categories: Chinese, Eggs
Yield: 6 servings

12 Eggs
1/2 c Sour cream
1 tb Fresh dill
1 Bunch scallions, chopped
Peanut oil

Heat enough peanut oil in a clean,well- seasoned wok
to coat the sides of the pan.Meanwhile,mix eggs,sour
cream and dill.When oil is hot,toss in half the
scallions and cook until tender.Pour egg mixture and
with a gentle scooping motion lift eggs from the
middle until they are completely cooked.Garnish with
the remaining scallions.

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BLUEBERRY CHEESECAKE MACADAMIA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
3 1/2 ounce Macadamias — crush in blender
1 cup Flour
1/4 cup Brown sugar — pack firmly
1/2 cup Sweet butter — softened
—–1ST LAYER—–
24 ounce Cream cheese — softened
1 teaspoon Vanilla
1 cup Sugar
4 Eggs — room temp
—–2ND LAYER—–
1 cup Sour cream
2 tablespoon Sugar
1/2 teaspoon Vanilla
—–TOPPING—–
2 cup Fresh blueberries
1 tablespoon Cornstarch
3 tablespoon Water — cold

CRUST: Combine crust ingredients. Mix well; press onto bottom of 10″
springform pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven
temperature to 350~.

1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and
eggs; beat at high speed with electric mixer until blended and smooth, about 4
minutes. Pour over crust. Bake at 350~ for 40 minutes until set (not
completely firm). Remove from oven; cool 10 minutes.

2ND LAYER: Combine sour cream, sugar and 1/2 ts vanilla. Spread over top of
cheesecake. Bake at 350~ for 5 minutes. Cool; spread blueberry topping over
top. Refrigerate before serving.

TOPPING: Mix cornstarch with cold water to form smooth paste. Stir in
blueberries; cook until thickened. Let cool; spread on cheesecake. Cool 1 hour
then refrigerate.

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Title: Balsamic Dressing
Categories: Dressings, Marinades
Yield: 1 cup

3/4 c Olive oil 1/4 c Balsamic vinegar 1 Shallot, finely chopped 1/4
ts Salt 1/4 ts Freshly ground pepper

Combine all ingredients in a jar. Close tightly, and shake vigorously.

Source: Southern Living, November, 1995

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SCOTTISH CURRANT SHORTBREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Currants
5 tb Fresh orange juice
1 1/2 c All-purpose flour
2 tb Sugar
1/2 c (1 stick) unsalted butter

Makes 2 dozen

Additional sugar

Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4
Tbs orange juice to boil in small saucepan. Stir; remove from heat and
cool. Combine flour and sugar in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange
juice. Knead just until dough holds together. Roll dough out on prepared
sheet into 10×12-inch rectangle. Trim edges and use scraps to square off
corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24
squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22
minutes. Recut while warm. Cool on rack. Store in airtight container.

Bon Appetit

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Title: MAPLE SYRUP MOUSSE
Categories: Desserts
Yield: 10 servings

1 tb Unflavored gelatin
1/3 c Water
1/3 c Packed light brown sugar
2 Egg yolks
1 pn Salt
1 1/4 c Pure maple syrup
4 Egg whites; room temperature
1 pn Cream of tartar
1/4 c Sugar
3 c Whipping cream; well chilled
1 1/2 tb Powdered sugar
1 ts Vanilla
1 c Crushed gingersnap crumbs
Maple candies (optional)

Sprinkle gelatin over water in double boiler set over gently simmering
water; stir to dissolve. Add brown sugar, yolks and salt and whisk until
thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to
bowl; strain if necessary. Stir in maple syrup. Cool completely.
Refrigerate until just beginning to set, about 15 minutes; do not allow
mixture to gel.
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup
sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold
1/3 mixture to lighten. Fold in remaining whites.
Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture.
Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
several hous or overnight.
Just before serving, whip remaining 1 cup cream with powdered sugar and
vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs.
Garnish with whipped cream and maple candies if desired.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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CHILE PABLANO WITH VERDE SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Mexican
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
—–VERDE SAUCE—–
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
~——————————————————
~—————– Verde Sauce: Boil tomatillos for
approximately 15-20 minutes. Drain. Cool with cold
water. Peel outer brown skin off. In a blender,
blend all ingredients until smooth. Set aside until
needed.
~——————————————————
~—————– Preheat oven to 350øF. In a large
pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 – 45 minutes until
chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off
outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2
ounces cheese. Lay chiles in a 9″ X 13″ baking dish.
Cover chiles with verde sauce. Sprinkle with grated
cheese. Heat in oven for 20 minutes. Serve with rice
and beans if desired. From: Syd’s Cookbook.

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